Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Italian-American Cuisine Expert

❤️ My Recipe Story

"This stromboli recipe combines my love for Philadelphia cheese steaks with classic Italian baking techniques. After perfecting the balance of tender beef, gooey cheese, and crispy golden crust, this has become my go-to recipe for feeding a hungry crowd."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. His Italian-American heritage inspired him to create fusion recipes that honor traditional techniques while adding his own creative twist.

View All Mitchell's Recipes →
Golden-brown cheese steak stromboli sliced to reveal layers of melted mozzarella, tender beef, peppers and onions on a wooden cutting board

The Art of Perfect Stromboli

Creating the perfect stromboli starts with properly prepared filling ingredients. The key is cooking the steak and vegetables separately to control moisture levels, then combining them while still warm so the flavors meld together without making the dough soggy.

The dough handling technique is crucial for achieving that signature crispy exterior and tender interior. Room temperature dough rolls more easily and bakes more evenly, while proper sealing prevents cheese leakage and ensures every bite has the perfect ratio of crust to filling.

💡 Professional Tip

Let the cooked filling cool for 5-10 minutes before assembling to prevent the cheese from melting prematurely and the dough from becoming soggy. This ensures a crispier crust and better structural integrity.

Frequently Asked Questions

Yes, assemble the stromboli up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Brush with egg wash just before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.

Ribeye is ideal for its marbling and flavor, but sirloin or flank steak also work well. Slice the meat very thin against the grain for the most tender results.

Absolutely! Store-bought pizza dough works perfectly. Let it come to room temperature for 30 minutes before rolling for easier handling and better texture.

Let the filling cool slightly before assembling, don't overfill, and bake on a preheated baking sheet or pizza stone. The initial high heat creates a crispy bottom crust.

Yes! Freeze unbaked stromboli tightly wrapped for up to 2 months. Bake directly from frozen at 375°F for 40-45 minutes, or thaw overnight in the refrigerator before baking as directed.

Provolone is the classic cheese steak choice and melts beautifully. You can also use a combination of mozzarella, provolone, and white cheddar for more complex flavor.

Reheat in a 350°F oven for 10-12 minutes until warmed through and the crust crisps up again. Avoid microwaving as it makes the crust soggy.

Yes! Divide the dough into 4-6 portions and make personal-sized stromboli. Reduce baking time to 18-22 minutes and watch for golden brown color.

Recipe Troubleshooting Guide

✅

Dough Tears During Rolling

Problem: Pizza dough keeps tearing when rolling out

Solution: Let dough rest at room temperature for 30 minutes. If it's still resistant, let it rest 5 minutes between rolling attempts to relax the gluten.

✅

Cheese Leaking Out

Problem: Cheese oozes out during baking

Solution: Ensure all seams are tightly pinched and sealed. Don't overfill, and leave adequate margins. Brush seams with water before sealing for better adhesion.

✅

Undercooked Center

Problem: Outside is golden but inside is still doughy

Prevention: Lower oven temperature to 375°F and bake longer. Cover with foil if the top browns too quickly. Use a thermometer to check for 165°F internal temperature.

✅

Dry Filling

Problem: Meat and vegetables are dry after baking

Recovery: Don't overcook the steak initially—it will continue cooking in the oven. Add a tablespoon of beef broth to the filling mixture before assembling.

✅

Soggy Bottom Crust

Problem: Bottom crust stays soft and pale

Prevention: Preheat baking sheet, use parchment paper, and ensure filling is not too wet. Bake on the lowest oven rack for better bottom heat.

✅

Flavor Balance Issues

Too Sweet: Add red pepper flakes or extra black pepper to the filling

Too Salty: Serve with fresh arugula salad or squeeze of lemon over the filling

Bland: Add more garlic, Worcestershire sauce, or Italian seasoning to the filling mixture

Fresh ingredients for cheese steak stromboli including sliced ribeye, mozzarella cheese, bell peppers, onions, mushrooms and pizza dough on a marble counter

Selecting Quality Ingredients

The foundation of exceptional stromboli lies in choosing the right cut of beef. Ribeye offers superior marbling and flavor, creating tender, juicy results that complement the melted mozzarella perfectly. Slicing the meat paper-thin against the grain ensures every bite is tender and easy to eat.

High-quality mozzarella cheese is essential for achieving that signature stretch and creamy texture. Whole milk mozzarella melts beautifully and creates those satisfying cheese pulls, while the pizza dough should be fresh and elastic for optimal texture and flavor.

Essential Ingredient Notes

  • Beef Selection: For the best results, have your butcher slice the ribeye very thin, or freeze it for 30 minutes before slicing yourself for easier cutting.
  • Cheese Quality: Use whole milk mozzarella rather than part-skim for better melting and flavor. Shred from a block rather than buying pre-shredded for optimal texture.
  • Pizza Dough: Fresh pizza dough from your local pizzeria or bakery section works best. Let it come to room temperature for easy rolling and better rise during baking.
Stromboli being assembled with layers of cheese and steak filling on rolled pizza dough, showing the folding technique

Mastering the Technique

The secret to perfect stromboli lies in proper assembly and sealing techniques. Leaving adequate margins prevents overflow, while a tight seal ensures the cheese stays inside where it belongs. The egg wash creates that beautiful golden shine and helps seal any small gaps in the dough.

Temperature control is crucial for achieving a crispy exterior while ensuring the filling reaches a safe temperature. Starting with a hot oven creates immediate crust development, while the garlic butter finish adds aromatic richness and an irresistible glossy appearance.

The Perfect Seal

Brush the edges of the dough with water before folding to create a better seal. Press firmly with your fingers or a fork to ensure no gaps remain where cheese could escape during baking.

Mozzarella Cheese Steak Stromboli

Prep 25 min
Cook 30 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Filling

  • 450g pizza dough, room temperature
    Fresh dough works best
  • 1 egg, beaten
    For golden egg wash
  • 30ml melted butter
    Mixed with garlic for brushing
  • 2 tsp garlic powder
    For aromatic finish
  • Fresh parsley
    For garnish
  • Marinara sauce
    For serving and dipping

For the Dough and Finish

  • 680g ribeye steak, thinly sliced
    Best marbling for tender results
  • 340g shredded mozzarella cheese
    Creates perfect cheese pull
  • 1 large green bell pepper, sliced
    Adds sweetness and texture
  • 1 large onion, thinly sliced
    Essential for classic flavor
  • 225g mushrooms, sliced
    Adds umami depth
  • 4 cloves garlic, minced
    Fresh garlic is key
  • 30ml olive oil
    For sautéing
  • 15ml Worcestershire sauce
    Adds savory complexity

Instructions

  1. Prepare the Filling

    Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook for 3-4 minutes until browned. Remove and set aside. In the same pan, sauté onions, peppers, and mushrooms for 5-6 minutes until softened. Add garlic and cook 1 minute more. Season with salt, pepper, and Worcestershire sauce. Return steak to pan and toss to combine. Let cool slightly.

  2. Roll Out Dough

    Preheat oven to 400°F (200°C). On a lightly floured surface, roll pizza dough into a 12x15 inch rectangle. Transfer to a parchment-lined baking sheet.

  3. Assemble Stromboli

    Spread half the mozzarella cheese down the center of the dough, leaving 2 inches on each side and 1 inch at the ends. Top with the steak and vegetable mixture, then add remaining cheese. Fold the sides over the filling, then fold the ends to seal. Place seam-side down.

  4. Apply Egg Wash and Bake

    Brush the entire surface with beaten egg. Mix melted butter with garlic powder and brush over the top. Cut 3-4 diagonal slits in the top for venting. Bake for 25-30 minutes until golden brown and internal temperature reaches 165°F.

  5. Cool and Serve

    Remove from oven and let rest for 5 minutes. Brush with remaining garlic butter. Slice into thick pieces and garnish with fresh parsley. Serve warm with marinara sauce for dipping.

Recipe Notes & Tips

Storage

Leftover stromboli keeps in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness. Can be frozen for up to 2 months.

Serving Suggestions

Serve with warm marinara sauce for dipping, a side salad, or roasted vegetables. Also excellent with garlic aioli or ranch dressing for dipping.

Variations

Try adding banana peppers for heat, substitute provolone for mozzarella, or add sautéed spinach to the filling. You can also make a chicken version using seasoned grilled chicken breast.